I loved my Yum Yum Chicken recipe. It used a Korean inspired sauce that was delicious. As soon as I tried it on the chicken, I knew I had to try it as a glaze for ribs.
Fortune shone on me and the local supermarket had a decent price on a rack of side ribs. It was time.
I started by trimming the ribs to a St. Louis cut. I cut a straight line parallel to the straight edge of the ribs just above the knuckle on the longest rib. Then I cut the flap off the end of the ribs to square them up.
I used a paper towel to grip the silver skin on the back of the ribs and pull it off.
I cut the trimmings into about 1 to 1 ½ inch cubes to make rib tips for future use. See my post on rib tips for details.
I sprinkled Bub and Mutha’s rub over the ribs and the trimmings.
I preheated my Traeger Timberline to 240 F (115 C) and put the ribs and rib pieces on. I smoked them for 2 hours.
I brought the ribs in and put them on foil.
I spread 25 ml (2 tablespoons) of honey over the ribs and dotted them with 25 ml (2 tablespoons) of butter.
I wrapped the foil around the ribs leaving an opening. I poured 125 ml (1/2 cup) orange juice into the foil and finished sealing it.
I put it back on the smoker for 2 hours.
While the ribs were cooking, I made my Yum Yum Sauce by mixing the following in a saucepan:
After the ribs had cooked in the foil for 2 hours, I removed them from the foil and brushed them with the Yum Yum sauce. I cooked for 15 minutes longer.
I brushed the ribs again and cooked for another 15 minutes.
I cut the ribs into 2 rib sections and served them with Easy Smoker Potatoes and a nice Caesar Salad.
The Verdict
These were terrific. The sauce gave them a sweet/tangy glaze and the ribs were fall from the bone but not so much they fell apart as you were eating them.
Disco
Fortune shone on me and the local supermarket had a decent price on a rack of side ribs. It was time.
I started by trimming the ribs to a St. Louis cut. I cut a straight line parallel to the straight edge of the ribs just above the knuckle on the longest rib. Then I cut the flap off the end of the ribs to square them up.
I used a paper towel to grip the silver skin on the back of the ribs and pull it off.
I cut the trimmings into about 1 to 1 ½ inch cubes to make rib tips for future use. See my post on rib tips for details.
I sprinkled Bub and Mutha’s rub over the ribs and the trimmings.
I preheated my Traeger Timberline to 240 F (115 C) and put the ribs and rib pieces on. I smoked them for 2 hours.
I brought the ribs in and put them on foil.
I spread 25 ml (2 tablespoons) of honey over the ribs and dotted them with 25 ml (2 tablespoons) of butter.
I wrapped the foil around the ribs leaving an opening. I poured 125 ml (1/2 cup) orange juice into the foil and finished sealing it.
I put it back on the smoker for 2 hours.
While the ribs were cooking, I made my Yum Yum Sauce by mixing the following in a saucepan:
- 25 ml (2 tablespoons) chili sauce
- 25 ml (2 tablespoons) honey
- 25 ml (2 tablespoons) brown sugar
- 20 ml (4 teaspoons) ketchup
- 15 ml (1 tablespoon) minced garlic
- 8 ml (1 1/2 teaspoon) soy sauce
- 5 ml (1 teaspoon) sesame oil
- 5 ml (1 teaspoon) rice vinegar
- 3 ml (1/2 teaspoon) ground ginger
- 1 to 3 ml (1/4 to 1/2 teaspoon) Sriracha, optional
After the ribs had cooked in the foil for 2 hours, I removed them from the foil and brushed them with the Yum Yum sauce. I cooked for 15 minutes longer.
I brushed the ribs again and cooked for another 15 minutes.
I cut the ribs into 2 rib sections and served them with Easy Smoker Potatoes and a nice Caesar Salad.
The Verdict
These were terrific. The sauce gave them a sweet/tangy glaze and the ribs were fall from the bone but not so much they fell apart as you were eating them.
Disco
